| 3 | c | Poultry/Meat Stock; (see recipe) or a mixture of canned chicken or beef broth |
| 1 1/2 | lb | Jumbo shrimp; shelled and deveined |
| 2/3 | c | Dry white wine |
| 6 | tb | Extra-virgin olive oil |
| 2 | lg | Cloves garlic; lightly crushed |
| 1 | md | Onion; minced |
| 1/4 | c | Italian parsley; minced |
| 1 | | Sprig fresh rosemary; (1/2 tsp. dried) |
| 2 | | Fresh sage leaves; (or 2 dried sage leaves) |
| 1 | ts | Fresh marjoram leaves; (or 1/4 tsp. dried) |
| 6 | qt | Salted water |
| 1 | lb | Imported spaghetti |
| | Generous pinch of red pepper flakes |
| 4 | md | Vine ripened tomatoes; seeded and chopped, or 6 canned plum tomatoes, crushed with juice |
| 30 | | Italian oil-cured black olives; pitted and chopped |
| | Generous amount ground black pepper |
| | Juice of 1/2 to 1 lemon |
| | Salt to taste |
